The predilection dish of the fragile house porcelain editor is a heritage of family meetings each summer.
by
For 10 to 12 people
1 onion, 4 tomatoes,
1 kg of white beans to be laid out (500 g scrums),
3 carrots,
4 potatoes,
500 g of green beans,
2 zucchini,
150 g of small pasta,
3 branches of thyme,
1 bay leaf, olive oil, salt, white pepper.
For pesto:
1 basil bouquet,
5 garlic cloves,
1 glass of olive oil,
salt, pepper.
preparation
Peel and chop the onion. Seed and cut the tomatoes in cubes. Scrub white beans, effile and hide green beans. Peel and cut the carrots into rings, cut the zucchini into pieces. Peel, wash and dice the potatoes.
In a large casserole dish, heat 2 tsp. to s. Olive oil, brown the onion, add the tomatoes, cook for 5 minutes, add the white beans and carrots, thyme and bay, cover with 3 or 4 liters of water. Cook at a small broth for 45 minutes.
While the soup simmer, prepare the pistou: chop the basil, crush the garlic cloves and pound everything with mortar by emulsifying with olive oil. Adjust the seasoning.
Add the potatoes, zucchini, green beans, cook for another 10 minutes, add the pasta and cook for another 10-15 minutes. Pour half of the pesto at the bottom of the service tall.
Bring the soupter to the table, accompanied by the rest of the pesto, possibly parmesan or grated Gruyèrere and fresh basil leaves for decoration.